On attempts to measure the tenderness of Longissimus Dorsi muscles using fluorescence emission spectra
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference45 articles.
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4. Relationship of myofibril fragmentation index to certain chemical, physical and sensory characteristics of bovine longissimus muscle;Culler;Journal of Food Science,1978
5. Comparison of eating quality of bull and steer beef;Dransfield;Animal Production,1984
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